Roast Leg of Lamb with Balsamic Reduction

If you’ve never had leg of lamb, you’re missing out on a culinary treat. It’s tender, and somewhat earthy tasting. I love it with Mediterranean side dishes like couscous (pictured above). When I saw it at ALDI, I knew I had to get it! I use this recipe as a basis, but created a balsamic reduction as well.

Frugal Tips: When cooking a more expensive cut of meat, a little bit goes a long way. Make sure you have plenty of frugal side dishes to go along with it to bring down the overall cost of the meal.

This roast leg of lamb dish is simple, yet will please the most sophisticated of palates.

Ingredients

Leg of lamb roast (2-4 lb.)

¼ C. honey

2 Tbsp. Dijon mustard

2 Tbsp. fresh rosemary

1 tsp. lemon juice

4 cloves garlic, minced

1 tsp. cracked black pepper

Sea salt to taste

¼ C. balsamic vinegar

Instructions

In a bowl, combine the honey, mustard, rosemary, lemon juice and garlic. Pour over the lamb roast, cover and marinade at least 2-3 hours in the refrigerator (or overnight).

Preheat oven to 450 degrees. Place lamb on a roasting rack and add salt and pepper to taste. Cook for 20 minutes, then reduce temp to 400 degrees. Continue cooking 55-60 minutes or until the internal temperature reaches 145 degrees.

Remove roast and allow to sit for 10 minutes before carving. While you’re waiting, pour remaining marinade into a small saucepan and add balsamic vinegar. Simmer until reduced, then pour over the roast just before serving.